Another reason to eat less carbohydrate: a possible link to Alzheimer’s infection . figcaption>

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Scientists are meeting more evidence that you should probably cut down on your carbohydrate intake.

A group of U.K. researchers say they’ve spotted the molecular “tipping point” that could explain sugar’s ties to Alzheimer’s disease.

Their findings furnish further evidence that there might be a is connected with high blood sugar levels and the memory-robbing cancer, though they don’t prove that carbohydrate induces Alzheimer’s outright.

“Excess sugar is well known to be bad for us when it comes to diabetes and obesity, ” announced Omar Kassaar, a biologist at the University of Bath, in a press release.

“But these possibilities link with Alzheimer’s disease is yet another reason that we should be controlling our carbohydrate intake in our diets, ” he said.

Alzheimer’s is a liberal, degenerative malady that eventually hinders a person’s ability to function. Along the direction, the psyche steadily deletes all the calls, faces, homes and tales it’s stored up over decades. Some people grow paranoid and depressed, or they stop eating and sleeping.

A social worker helps an older woman during a remembrance activity at a home in Spain that specializes in Alzheimer’s patients.

With Alzheimer’s, abnormal proteins amass into plaques and tangle between the brain’s nerve cells. This build-up progressively damages the brain and leads to severe cognitive decline.

Previous research to demonstrate that glucose the body’s main generator of carbohydrate and its related outage products can injury proteins in the body’s cells. This happens through a reaction called glycation: when a carbohydrate molecule bonds to a protein, without the controlling action of an enzyme.

But scientists have lacked an understanding of the specific molecular link between glucose and Alzheimer’s. That is, until now.

This week, Kassaar and his colleagues from the University of Bath and King’s College London said they’ve unraveled that relate a finding that could lead to new cares or prevention measures for the brain malady, they said.

In the study, which was published Thursday in the journal Scientific Reports , health researchers looked at psyche tests from people with and without Alzheimer’s.

Left to right: Dr. Rob WIlliams, Dr. Omar Kassar and Prof. Jean van den Elsen in the lab at the University of Bath.

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They employed a sensitive technique to see the process of glycation. The researchers find that, in the early stages of Alzheimer’s, glycation damages an enzyme called MIF, or macrophage migration inhibitory factor.

MIF plays important roles in insulin regulation and immune response. By inhibiting and reducing MIF, glycation seemed to hinder the psyche cell’s response to the accumulation of abnormal proteins.

The U.K. squad found that as Alzheimer’s progresses, glycation of the MIF enzymes increases. That builds MIF the likely “tipping point” in infection progression, according to their study.

“Normally MIF would be part of the immune response to the build-up of abnormal proteins in the brain, ” Jean van den Elsen, a co-author and professor in the University of Bath’s biology and biochemistry department, said in the press release.

“We think that because carbohydrate impairment reduces some MIF functions and totally inhibits others that this could be a tip-off point that allows Alzheimer’s to develop, ” he said.

Van den Elsen said the team is now looking to see if they are unable see similar changes in blood, which would further prove the suspected links between glucose and Alzheimer’s.